This mouthwatering good Ham and Bean soup is made easy with a simple tender ham steak and canned white beans. Throw in some fresh onions, carrots, celery. garlic and a few key spices that you probably already have on hand and you have yourself an amazing soup. Being quick and easy makes this one of my favorite fall and winter weeknight meals. Serve it up in big bowls with fresh corn muffins or cornbread.
This soup really is a complete meal in itself. However if I am feeding a hungry crew or a pack of teenagers I like to add my Hearty Beer Bread, or Cheddar Biscuits with Chive Butter. Oh and the leftovers are even tastier the second or third day as all the flavors have had time to meld together.
How to make Ham and Bean Soup
Start by heating a little oil in a Dutch oven or heavy stockpot over medium heat. Add the onion, celery, and carrots cooking until the onion and celery have softened. Now reduce the heat to low and add the garlic, thyme leaves, cumin, white pepper and crushed red pepper cooking for 1 minute while stirring constantly. Then stir in the chicken broth, brown sugar, white beans and bay leaves. Next add the ham steak by slicing it into sections that will fit in the pot. Don’t forget to include the ham bone. Bring it to boil and then reduce the heat and let everything simmer for about 20-30 minutes.
Then remove the ham from the pot and cut into bite size pieces. Discard any fat, skin, the ham bone and the bay leaves. Then return the ham to the pot and simmer for a few minutes. If desired season to taste with additional black pepper, crushed red pepper or thyme.
Recipe Notes and Helpful Tips
- Drain and rinse your beans to remove the additional sodium.
- Great Northern Beans, Cannellini Beans, or Navy Beans can be substituted for the white beans.
- If you prefer to use dried beans then I recommend soaking overnight. Then rinse well under cold water. Proceed with the rest of the recipe but simmer the soup closer to 1 1/2 hours or until the beans are tender.
- You can substitute dried thyme leaves for the fresh ones. Simply use 1 teaspoon instead of 1 tablespoon.
- Ham steaks are prepackaged and sold with the other smaller cuts of ham at your local grocery store. I have always enjoyed using the Frick brand for many of my recipes including Ham Steak with Honey Mustard Glaze. Make sure you pick a ham steak with a bone in it.
- Ham shanks or ham hocks work in place of the ham steak but they have less meat on them.
- This delectable soup reheats very well on the stove top or in the microwave at a reduced power so the beans don’t explode.
- To freeze cool the soup to room temperature and transfer to a freezer safe container or freezer zipper bags. Freeze up to 2 months. Defrost overnight in the refrigerator before reheating.
- I recommend not adding any salt to this recipe. Ham and canned beans bring plenty of additional salt to this recipe.
- If making this with leftover ham be sure to include the ham bone while simmering. It really adds a lot of flavor and depth to this soup.
- Before serving don’t forget to remove the ham bone and bay leaves.
Slow Cooker Method
Start by cooking the vegetables and spices on the stovetop. Then transfer to a slow cooker adding the chicken broth, brown sugar, white beans, bay leaves and ham steak. Cover and cook on low for 6 hours. Then remove the ham from the pot and cut into bite size pieces. Discard any fat, skin, ham bone and bay leaves. Return the cut ham to the slow cooker, cover and heat for 20-30 minutes.
Ham and Bean Soup Recipe
This simple yet delicious Ham and Bean Soup is made using a bone in ham steak, onion, celery, carrots, garlic, canned white beans and a handful of common pantry spices. Leftovers are so tasty and heat up perfectly on the stovetop or in the microwave at a reduced power. This is a great recipe for using up leftover Easter or Christmas ham.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 serving
- Category: soup
- Method: stovetop
- Cuisine: Southern
Ingredients
- ½ tablespoons canola or vegetable oil
- 1 medium onion chopped
- 3 ribs celery chopped
- 3 carrots peeled and chopped
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 2 ½ teaspoons ground cumin
- ½ teaspoon ground white pepper
- ⅛ teaspoon crushed red pepper
- 6 cups low sodium chicken broth
- 2 tablespoons brown sugar
- 3 (15.5) ounce cans white beans rinsed and drained
- 2 bay leaves
- 1 ¼ – 1 ½ lb bone in ham steak
Instructions
- Heat oil in a Dutch oven or heavy stockpot over medium heat. Add the onion, celery, and carrots. Cook until the onion and celery have softened; 6-7 minutes. Reduce the heat to low and add the garlic, thyme leaves, cumin, white pepper and crushed red pepper cooking for 1 minute while stirring constantly. Stir in the chicken broth, brown sugar, white beans and bay leaves. Add the ham steak by slicing it into sections that will fit in the pot. Don’t forget to include the ham bone. Let everything simmer for 20-30 minutes.
- Then remove the ham from the pot and cut into bite size pieces. Discard any fat, skin, the ham bone and the bay leaves. Then return the ham to the pot and simmer for 5 minutes. If desired season to taste with additional black pepper, crushed red pepper or thyme.
- For a creamy texture puree a small portion of the soup with a handheld immersion blender or in a stand blender. Always remove the inner cap when blending hot liquids.
Notes
- Drain and rinse your beans to remove the additional sodium.
- Great Northern Beans, Cannellini Beans, or Navy Beans can be substituted for the white beans.
- If you prefer to use dried beans then I recommend soaking them overnight. Then rinse well under cold water. Proceed with the rest of the recipe but simmer the soup closer to 1 1/2 hours or until the beans are tender.
- You can substitute dried thyme for fresh. Simply use 1 teaspoon instead of 1 tablespoon.
- Ham steaks are prepackaged and sold with the other smaller cuts of ham at your local grocery store.
- Ham shanks or ham hocks work in place of the ham steak but they have less meat on them.
- This delectable soup reheats very well on the stove top or in the microwave at a reduced power so the beans don’t explode.
- To freeze cool the soup to room temperature and transfer to a freezer safe container or freezer zipper bags. Freeze up to 2 months. Defrost overnight in the refrigerator before reheating.
- I recommend not adding any salt to this recipe. Ham and canned beans bring plenty of additional salt to this recipe.
- If making this with leftover ham be sure to include the ham bone while simmering. It really adds a lot of flavor and depth to this soup.
- Before serving don’t forget to remove the ham bone and bay leaves.
Keywords: how to make ham and bean soup, navy bean and ham soup, white bean and ham soup
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Anna
Made this soup today & it was delicious! I used left over mashed potatoes to thicken the soup. Also added a bit of Cajun seasoning. Loved it!
Beth Pierce
Thanks Anna! So glad that you enjoyed it!
Darlene Justus
Thanks so much for the tip of using leftover mashed potatoes. I just made it but I didn’t have an immersion blender to give it the creamy look. Then I saw your comment and I just happened to have leftover mashed potatoes so I went for it and it turned out perfect. I tried to purée some beans before I added them to the pot but I didn’t use enough. Great tip!
Darlene
Mahy
Ham and beans – fantastic combo! I just love the flavors – they never disappoint 🙂
★★★★★
Farah Abumaizar
I like a good soup or stew year round, and this definitely looks so comforting! Thanks for the beautiful photos and recipe!
★★★★★
Alex
Yesss!!! You took me back to my granny’s house. I’m going to try this tomorrow. Looks delicious!!
★★★★★
Dannii
This looks super comforting. And a great way to use up whatever is in the fridge too.
★★★★★
Anjali
This soup was so hearty and satisfying! It was a super easy one pot meal for me and my family! 🙂
★★★★★
Anjali
This soup was so hearty and comforting! It was the perfect recipe to warm us up on this super rainy day we had today!
★★★★★
Sonal
Such an incredibly rich, creamy and delicious soup recipe. Bookmarking to try this.
★★★★★
Biana
This soup looks so good! Looking forward to making it soon.
★★★★★
Michelle
One of my favourite soups to make, especially after having Easter ham! So hearty and delicious!
★★★★★
NANCY REECE
My picky husband enjoyed this! I made it for my Mom and me, but he said he’d like to try it!
★★★★★
Beth Pierce
Thanks Nancy! So glad that he liked it!
Suzi
Soooo good!
★★★★★
Sara Welch
Going to be making this for dinner tonight; it’s exactly what I need on a cool day like today! Looks delicious!
★★★★★
Michelle
Love it! Warm and comforting and the beans make it taste so rich and creamy
★★★★★
soniya
Looks so delicious and hearty! Can’t wait to try it this weekend
Sandi
This soup was seriously so creamy and delicious…we all loved it!
★★★★★
Beth Pierce
Thanks so much Sandi! So glad that everyone liked it!
Maria
Perfect together! Yummy recipe <3 love soup very much that's why I'm excited to try this on Sunday!
★★★★★
Gina
Absolutely love how the creaminess in this recipe comes from the white beans instead of dairy! Such a perfect recipe as I just picked up some local pork too!
★★★★★
Catalina
A hearty soup like this is exactly what I need right now with this cold weather!
★★★★★
Haley Williams
This is such a great comfort food! I want to make it again soon.
★★★★★
Erin | Dinners,Dishes and Dessert
This Ham and Bean soup is needs to happen at my house very soon!!
Amanda
I am adding this to my soup list, it looks so hearty and comforting!